Friday, October 31, 2008

Behind the Burner

Check out the brand spankin' new site, Behind the Burner, which is still in beta. The site offers a look behind the scenes at New York restaurants, and includes video clips of chefs demonstrating their techniques. For instance, Harold Dieterle of Perilla (and Top Chef), demos his spicy duck meatballs and shares his recipe with members.

Membership is free, and members receive discount codes for ingredients used in featured recipes, such as the Long Island Crescent Duck from Fossil Farms in Harold's recipe.


Jamie said...

We are thrilled to hear you like our site, have you had a chance to read the interviews in Behind the Experts?

Anonymous said...

The best part is going to the permanent deals page under behind the deals and buying stuff that the pros use.

Anonymous said...

Wow!! I am so excited to know more about behind the burner!!